Mango Coconut Rice with Shrimp

Sweet and Savory!

Solo or with Shrimp!

Mango Coconut Chili Cilantro Lime Rice (wow!)

Executive Chef Patrick Benzin • Sysco Eastern Maryland

R1.4

Mango Coconut Chili Cilantro Lime Rice Ingredients 1 cup cooked white rice 4 oz. mango salsa 2 oz. coconut milk 1 oz. agave nectar or simple syrup 1 ⁄2 - 1 each lime juice 1 ⁄2 tsp sriracha, or to taste 1 Tbsp fresh chopped cilantro Olive oil 16/20 tail-on shrimp Key West Seasoning For Baja Slaw: 1 cup fine shredded green cabbage 1 ⁄4 cup fresh cilantro - torn juice of half a lime pinch of salt pinch of sugar

Procedure In a sauté pan over medium high heat, combine coconut milk, salsa, agave nectar, lime juice and sriracha. Heat, then add rice and bring up to temperature. Add cilantro and serve.

Chef Pat’s suggestion: Garnish with Baja Slaw and serve with Key West Shrimp For Baja Slaw, combine all ingredients and refrigerate For shrimp, sautée in olive oil with Key West seasoning lemon, basil and thyme.